Cleaning, Prepping, and Freezing Chanterelle Mushrooms

It has been a good year around here for wild edible chanterelle mushrooms! I found a few patches of them, and I couldn't resist the temptation, so I did my research and learned how to positively identify the smooth variety of chanterelles. This was the first bunch that I had ever foraged to actually eat.

In this video, I demonstrate how I cleaned them, checked them for bugs, and prepped them for the freezer.

NOTE: This is not intended to be an instructional video. This is my first experience with chanterelle mushrooms, so I am looking for advice more than I am trying to give it. So, let me know how I did down in the comments!

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Music:

[hiromikami]

I separate then into 2 categories: ones that are clean enough to just brush, and ones that need a rinse. That way, you're not soaking all of the premium ones. I hope this helps!

[marythomson]

Good luck there a pain to clean hasn't anybody you have to eat a peck of dirt before you die. A brush works a bit, don't soak them a quick dunk and wipe with a paper towel. And a whole lot of patients is a must. Ours were huge and there even harder to clean.
GOOD LUCK

[mushroomculinaryarts]

Hi,
Some Chants are smooth and others have "ridges" NOT gills. The ones that have TRUE gills, are false Chants. I am glad you checked with experts to make sure. I hope that helps
Vice President, North American Mycological Association

[davidreutov]

When picking cut the stems so they have a chance to grow back

[slashjimi]

They soak up water very easily so minimal water should be used.